NutritionSortLoading...
Loading...

CHOCOLATE CAKE:

2 Tbsp flax seeds

5 Tbsp warm water

2 c almond flour

⅓ c arrowroot flour

1½ c coconut sugar

½ tsp baking powder

¼ tsp baking soda

¼ tsp fine sea salt

½ c unsweetened cocoa powder

¼ c almond milk (or any other nut milk)

⅓ c avocado oil

¼ c apple sauce

1 tsp vanilla extract

PEANUT BUTTER FROSTING:

¾ c raw cashews soaked in water overnight*

⅛-¼ c maple syrup**

⅓ c coconut cream

3 Tbsp peanut butter

1 Tbsp fresh lemon juice

1 Tbsp coconut butter (softened)

1 tsp vanilla extract

CHOCOLATE GANACHE:

⅓ c coconut cream (3 oz, 85 grams)

½ c chocolate chips (3.1 oz, 90 grams)

Select allAdd

1. CHOCOLATE CAKE: Preheat oven to 350°. Line 4 6" cake pans with parchment paper and grease them by brushing the pans with avocado oil. Set aside.

2. Mix flax seeds with warm water. Let stand for 10 minutes to get thick, while you prepare the other ingredients.

3. Sift together the almond flour, coconut sugar, arrowroot flour, baking powder, baking soda, salt, and cocoa powder in a bowl. Set aside.

4. Mix milk, avocado oil, apple sauce, vanilla, and flax egg in a bowl. Add dry ingredients. Mix with a spatula until combined.

5. Divide batter into the 4 pans. Bake for 20-25 minutes, rotating the pans in the oven to ensure even baking.

6. Touch the cake with your finger, if it springs back it’s done. If it forms a dimple, means your cake needs to be baked longer. Keep checking so you don’t let it overbake.

7. Remove cakes from the oven and let them cool for 15 minutes in the pan. Turn cakes onto a cooling rack. Let them cool completely, wrap and refrigerate them. It will make a difference to frost them while they are cold, because they will be sturdier, since this is a very moist and scrumptious cake.

8. PEANUT BUTTER FROSTING: Drain cashews, place in the food processor together with maple syrup, coconut cream, peanut butter, lemon juice, coconut butter, and vanilla extract. Process until creamy and smooth. Transfer mixture to a bowl and cover. Place it in the fridge for 4 hours or overnight, to solidify.

9. CHOCOLATE GANACHE: Heat the coconut cream until it almost reaches a boil. Pour over chocolate chips.

   Wait a couple of minutes.

10. Stir mixture with a spatula gently, until all chocolate has melted. If chocolate doesn’t melt, and you still see lumps, you want to place your ganache bowl in the microwave for 10 seconds at a time, stirring in between, until the chocolate has melted entirely. Set aside to cool to room temperature.

11. Place a slice of cake on a cake plate, or cake board.

    Spread some of the frosting in the middle. Place another cake on top. Repeat with all layers.

12. Cover the cake with the frosting. Use a spatula or bench scraper to smooth the surface of the cake. Let it chill in the fridge until cold.

13. Now it’s time to pour the ganache on top. You want the ganache to be at the perfect consistency: it can’t be too runny, and it can’t be too stiff. If your ganache is too runny, place it in the fridge for a few minutes and stir, repeating this until you achieve the desired consistency.

14. Alternatively, if ganache is too stiff or hardened, you want to place it in the microwave for 3 second intervals, stirring in between, until you achieve the desired consistency.

15. Test by dropping a small droplet on the side of the cake and watch how the drip flows, if it’s reaching the bottom of the cake too fast, it means it might be too runny, and if it doesn’t run down the cake, means it might be too stiff. You want the drip to stop in the middle of the cake, that’s when you know your ganache is at the perfect consistency. Pour ganache on top, allowing to run down sides.

16. Let cake chill in the fridge for at least 4 hours before slicing. Decorate with the peanut butter truffles.

17. This cake will store nicely in the fridge or freezer.

Simply make sure to package it really well if you plan on freezing it, and only do it up to 1 month. It will keep nicely in the fridge for up to 5 days.